Pork Sinigang Recipe
This Filipino pork sinigang recipe is delicious and one of the quintessential Filipino soup dishes!
Servings 6 servings
Ingredients
- 2 Lbs Pork Ribs boneless or bone in or 1.25lbs Pork Belly, cut into bite size chunks
- 1 tsp Salt
- ½ tsp Pepper
- 2 tbs Vegetable Oil
- 32 oz Vegetable Broth or Water
- 1 Yellow Onion large diced
- 3 tbsp Fish Sauce
- 4 tbsp Tamarind Paste
- 3 Roma Tomatoes large diced
- 1 small Eggplant sliced
- 1 small Daikon Radish sliced
- 5 Baby Bok Choy trimmed and sliced
- 2 cups String Beans cleaned
Instructions
- In a dutch oven or large pot with a lid, saute pork chunks and onions in cooking oil, for 4-5 minutes. Season liberally with salt and pepper.
- To the pot add tomatoes, fish sauce, tamarind paste and broth. Simmer for 30-45 minutes on medium-low with a lid.
- Remove lid and add remaining vegetables and additional salt, if desired. Simmer for an additional 25- 30 minutes or until all ingredients are soft and soup is fragrant.
- Serve with or without rice.
Notes
Directions for Instant Pot
In an instant pot or combo pressure cooker, use the sauté function to sear the pork chunks and onions in cooking oil, for 5 minutes or until meat is browned and mostly cooked Season liberally with salt and pepper.
Add tomatoes, fish sauce, tamarind paste and broth. Change the cooking mode to pressure cook and cook for 25 minutes with the lid secured.
Release pressure fully, then remove the lid and add remaining vegetables and additional salt, if desired.
Change function to sauté and cook on for an additional 10- 15 minutes or until all ingredients are soft and soup is fragrant.
Serve with or without rice. May be refrigerated for up to 3 days
Reheat by stovetop or microwave in 30 second intervals
May be frozen in a flat laying zip bag for easy freezer storage
May be frozen up to 3 months and reheated by microwave or stovetop in a dutch oven or pot.
In an instant pot or combo pressure cooker, use the sauté function to sear the pork chunks and onions in cooking oil, for 5 minutes or until meat is browned and mostly cooked Season liberally with salt and pepper.
Add tomatoes, fish sauce, tamarind paste and broth. Change the cooking mode to pressure cook and cook for 25 minutes with the lid secured.
Release pressure fully, then remove the lid and add remaining vegetables and additional salt, if desired.
Change function to sauté and cook on for an additional 10- 15 minutes or until all ingredients are soft and soup is fragrant.
Serve with or without rice. May be refrigerated for up to 3 days
Reheat by stovetop or microwave in 30 second intervals
May be frozen in a flat laying zip bag for easy freezer storage
May be frozen up to 3 months and reheated by microwave or stovetop in a dutch oven or pot.